Chinese beef with vegetables

Yield: 4 Servings

Measure Ingredient
1 teaspoon Peanut oil
2 teaspoons Water
12 ounces Round steak; trimmed of fat; cut diagonally into
1 medium Onion; chopped
¼ teaspoon Ground ginger
2 cups Broccoli; chopped
\N \N Carrots; sliced
1 cup Beef stock
1 cup Snow peas
½ cup Water chestnuts; drained
\N \N Sliced
½ cup Bean sprouts
1 tablespoon Soy sauce
1 tablespoon Cornstarch
\N \N *cals
\N \N *mg chol
\N \N *gm dietary fiber
\N \N *gm fat
\N \N *mg sodium (analyses do not include the rice, wh
1 \N Gm of fat per; 1/2 cup


Place oil and water in large skillet or wok and heat over med-high heat.

Add meat and onion and brown lightly. Add remaining ingredients except soy sauce and cornstarch. Cover and cook until vegetables are just tender. Mix the soy sauce and cornstarch together to make a paste. Stir into the other ingredients and cook, stirring occasionally, until thickened. Serve with brown rice. Makes 4 servings.

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